I used margarine, not shortening, and doubled the vanilla and almond extract (based on some peoples suggestions). Perhaps that's what did the dough in. It was soo wet...gooey. There was no way I would be able to roll it out and cut shapes. I also didn't realize that the recipe was for so many cookies! - I made about 45 instead of 5 dozen. If I had made them thinner, maybe they would be less cake like. As it was, they were odd, and very thick and spongy. Not like a cookie at all...like tiny dense cakes, but not so tasty. They also lacked flavor...but I'm thinking this is because they have so little fat and sugar in them. Perhaps if you use shortening, not margarine, and don't change the recipe, and make sure to get the cookies really really thin, they would be a good base if you had a really good frosting. I think I'll just stick to sugar cookies, though.
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